How to make margarita cookies

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  1. Soften unsalted animal butter at room temperature and add 60 grams of powdered sugar and 2 grams of salt.

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  2. Beat the butter with an electric egg beater at low speed and gradually increase the speed by 2-3 gears., the butter turns light yellow in color and becomes feathery in shape.

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  3. Sift the cooked egg yolks into the whipped butter.

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  4.Use the electric egg beater at level 1-2 to further beat and mix well.

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  5. Mix and sift in low-gluten flour and corn starch.

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  6.Use a mixing stick to stir the butter, low-gluten flour and cornstarch evenly.Wear gloves and knead the premixed powder into a shape, then refrigerate for 40-60 minutes.

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  7. Divide the refrigerated dough into 6-8g small doughs and knead them one by one.round.

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  8. Press lightly with the top of your thumb, and the dough will naturally split and shape, as shown in the picture.At this time, the oven needs to be preheated to 150 degrees.

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  9. Press all the baking sheets into shape and put them in the oven for about 15 minutes.The temperature should be adjusted appropriately based on your oven's habits.I like the coloring as shown in the picture.Light coloring at the bottom gives the best taste.Excessive coloring not only affects the taste, but over-baking butter is detrimental to food safety and health.